Veggie protein crumbles are perfect for dishes like chili, pasta sauce, meatloaf and the like, and it makes this chili so good, they’ll never know it’s meatless!
When people decide to go vegetarian, I think there are some tears shed over favorite meals. I know my daughter was quite sad about the possibility of never having her favorite meatloaf again. Well, I figured that one out right away, and she’s just fine. So, for those of you who love chili, do I have a vegetarian recipe for you!
- 12 oz. veggie protein crumbles
- 2- 15.5 oz. cans black beans
- 2- 15.5 oz. cans dark red kidney beans
- 1-15.5 oz. can pink kidney beans
(Any combination of beans works well!)
- 1-29 oz. can diced tomatoes
- 12 oz. tomato juice
- 2 onions (I only used one for my family)
- Olive oil
- 3 Tbsp. chili powder
- 1 ½ Tbsp. ground cumin
- 1 Tbsp. garlic powder
- 2 bay leaves
- Salt and pepper
1. Chop up the amount of onion that you would like to add to your chili. Place it in a large soup pot with a little olive oil on medium high heat. Sauté until onion starts becoming translucent, stirring constantly.
2. Add the veggie protein crumbles and stir with the onions to combine. Continue heating and stirring for about two minutes to warm the veggie protein crumbles and let it take on some of the onion flavor.
3. Now, add the can of diced tomatoes, the tomato juice, black beans, red beans and pink beans and stir everything in to combine.
4. Next add the chili powder, ground cumin, garlic powder and bay leaves. Stir in to mix well. Add salt and pepper to taste and let the chili simmer for about an hour. Check and stir often so it doesn’t burn to the bottom of the pot.
Remember, it’s the chili powder that will give your chili its kick. If you want more kick – go for it! By the way, try not telling anyone that it’s vegetarian and see if they can even tell the difference!